A comforting dish where chicken noodle soup meets chicken pot pie, all baked together with gnocchi and topped with a cheesy panko crust. This meal is prepped in one pot for a simple cooking experience.
1: Drizzle olive oil in a dutch oven or large pot over medium/high heat and toss in the carrot, celery, onion, mushrooms, potatoes, minced garlic, thyme, oregano, garlic powder, a pinch of salt, and pepper.
2: Cook until potatoes are fork-tender, about 10-15 minutes.
3: Add flour to the veggies with a drizzle of olive oil, and stir to coat the vegetables with flour. Cook for 1 minute.
4: Pour in chicken stock and milk, bring to a gentle boil, and reduce to a simmer. Let it thicken into a creamy filling.
5: Fold in the chicken and frozen peas.
6: In a 9x13 baking dish, add your gnocchi.
7: Pour the filling over the gnocchi.
8: In a small bowl, mix panko with a little olive oil to dampen the crumbs. Add the shredded cheddar cheese and sprinkle over the top of the entire dish.
9: Bake at 400°F for 15-20 minutes (add 5-10 minutes for frozen gnocchi) until bubbly and the crust is golden.
